Cooked Vanilla Custard

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This simple cooked custard uses egg yolks, milk, sugar and vanilla, with lemon zest for fragrance. Heat it gently over a water bath and stir continuously until it coats a spoon; do not let the mixture boil. Whisk egg yolks, sugar, vanilla and salt in a heatproof bowl until smooth. Warm milk with lemon zest in a saucepan until steaming. Slowly whisk a ladle of hot milk into yolks. Set bowl over a pan of gently simmering water. Gradually whisk in remaining milk and cook, stirring constantly, until custard reaches 71°C (160°F) and coats the back of a spoon. Strain if desired. Divide into shallow dishes, cover and refrigerate promptly until cold.

Recipe card

Cooked Vanilla Custard

Smooth chilled custard made with egg yolks, milk, sugar and vanilla.

Prep 15 minCook 20 minTotal 155 minYield 6 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

6 whole large egg yolks 200 g granulated sugar 1 l whole milk 1 tsp vanilla extract 1 tsp lemon zest 1 pinch fine salt

Instructions

1. Prepare yolks

   Whisk egg yolks, sugar, vanilla and salt in a heatproof bowl until smooth.

2. Heat milk

   Warm milk with lemon zest in a saucepan until steaming. Slowly whisk a ladle of hot milk into yolks.

3. Cook custard

   Set bowl over a pan of gently simmering water. Gradually whisk in remaining milk and cook, stirring constantly, until custard reaches 71°C (160°F) and coats the back of a spoon.

4. Cool and chill

   Strain if desired. Divide into shallow dishes, cover and refrigerate promptly until cold.

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How to tell when it is ready

Custard coats a spoon and reaches 71°C (160°F); do not boil.

Tips

• Measure and prepare ingredients before cooking.
• Cut ingredients into even-sized pieces.
• Taste and adjust seasoning near the end.
• Cool leftovers promptly and refrigerate covered.

Troubleshooting

• If the mixture is too thick, add liquid gradually.
• If browning too quickly, lower the heat.

Substitutions

• Use a suitable neutral oil if needed.
• Choose a compatible dairy-free option where appropriate.

Variations

• Adjust herbs or spices to taste.
• Add citrus for a brighter flavor.

Serving suggestions

• Pair with a crisp seasonal salad.
• Offer fresh herbs or a suitable sauce.
• Add vegetables or fruit on the side.
• Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains milk and egg. Cook custard to 71°C (160°F), cool promptly and keep refrigerated.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store cooked vanilla custard?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and store leftovers safely.